Pasta Smothered with Roasted Vegetables

A pan of glorious vegetables and garlic ready for roasting

It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. I love my roasted veggies with unabashed passion. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].

Pasta Smothered with Roasted Vegetables- An Easy Recipe for Weeknights

Nothing could be easier. It's almost not a recipe. You could do it in your sleep. Or as you balance a pomegranate martini, kissing your favorite person. Barefoot. To Brazilian music.

Toss the veggies and garlic together in a large roasting pan. Let them co-mingle.

Feel the love.

Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. I like a combo of parsley, sage, rosemary, oregano, thyme and basil. [There's a song in there somewhere.]

Give them a hearty toss. Crank up the oven to 400ºF.

Put on a pot of salted pasta water.

Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. Bubela, you're in charge.

Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.

Karina's Notes:

Shave some good Parmesan cheese over the top (not the stuff in a green can) or a crumble of goat cheese, if desired.

To keep this vegan and dairy-free forgo the cheese or add a dash of vegan "Parmesan".

Hey Nancy~ Potatoes? Absolutely! I toss in both sweet and white potatoes [cut into wedges or chunks]. All kinds of potatoes roast well. There's a classic Italian recipe I do with sliced baby red potatoes roasted in olive oil and garlic, and green beans - served on buttered pasta. Sprinkled with pine nuts. ;-)

When I add potatoes, I might switch the vinegar to apple cider vinegar.

And speaking of wonderful flavors of balsamic vinegar ... Trader Joe's Strawberry balsamic is heaven. (Looks good on the label, and have had no gluten reaction, personally, to it.) Have been waiting for Fall and the cold to try it on roasted veggies. We still have red bell peppers in the farmers markets here, so would throw at least one of those into the mix, I think as well. As always, appreciate your visual and poetic inspiration!

Too easy indeed...and might I add healthy too! I think I'd forego the pasta and just serve have it with your Pinon Rice Bake on the side. That rice dish is still my fave way to use up the brown grains...

the photo was SO inviting, i had to do my own version this morning-- sweet potato, parsnip, carrots, onion roasted with a side of white bean salad. cant wiat make it again tomorrow, maybe with eggs. thanks again!

Hola, Pat! I use a large All Clad-style roasting pan that I bought at K-Mart [Martha Stewart Everyday].

I usually make [way] too many veggies to keep them in a single layer; so I stir them two or three times during the roasting process, to make sure each veggie gets browned and coated with sauce...and happy.

This great! Since my husband hates cauliflower with a fiery passion, I subbed Japanese eggplant from our backyard garden. I didn't feel like having carrots, and I forgot to put in the butternut squash(which I love! Dang!) I tossed the pasta with pesto, shaved some Parmesan on top and it was very good! I usually just do roasted root vegetables in the fall as a side dish- thanks for the idea for a great summer main dish!

I thought I had already posted a comment about this recipe earlier, but since it seems I haven't: Karina, this is so simple, but it's close-your-eyes-while-you-take-your-first-bite good. After making a variation on it last week, I have another variation in the oven today for lunch. I didn't grow up eating balsamic vinegar, and for a while I had to avoid all acidic foods, so I'm working now to develop a comfort level with using balsamic. We recently bought 10-year-aged balsamic vinegar that's incredible in dressings and in marinades. We put your roasted veggies & pasta with peppery pecorino and pine nuts. Yum.

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FYI INFO

About this blog:

Lots and lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes.

The highlights:

My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate dairy-free (for seven years) and baked vegan (aka also eggless) for five, shunning gluten 100% (still do, always will). This is to say, Dear Reader, that some recipes here might include eggs, milk and butter, while others might be totally GFDFEF (aka still yummy while vegan). I've baked all recipes both ways- so check recipe notes for substitutions.

I've created roughly 400 recipes for you. All are gluten-free, developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.